Serving caviar is easier than it looks. You don't need special equipment or a chef, just cold caviar, the right spoon and a few simple things to go with it. This guide walks you through it step by step, whether you're opening a 50g tin for two or setting up a table for twenty.
What You Need
- The caviar, kept in the fridge until you're ready
- A bowl of crushed ice to rest the tin on
- A mother of pearl spoon, or one made of bone, horn, glass or wood
- Something to serve it on, such as blinis, toast or small boiled potatoes
- Crème fraîche or sour cream, if you like
Step 1: Keep It Cold
Caviar tastes best cold. Keep the tin in the coldest part of your fridge until just before your guests sit down, then set it straight onto a bowl of crushed ice. In Dubai, where a room can warm up quickly and a terrace even faster, the ice really matters. If you're serving outdoors or on a yacht, keep the tin in the shade and top up the ice as it melts.
Step 2: Use the Right Spoon
Silver and stainless steel can give caviar a faint metallic taste, which is why it's traditionally served with mother of pearl. The material is neutral, so all you taste is the caviar. Spoons made of bone, horn, glass or wood work well too.
Step 3: Open the Tin Just Before Serving
Open the tin at the table, or just before you bring it out. Lift the caviar gently from the top with your spoon rather than digging into it, so the pearls stay whole. Avoid pressing it down or stirring it in the tin.
Step 4: Work Out How Much to Serve
Allow about 28g per person if caviar is the star of the moment, or 10–15g per person if you're using it as a canapé topping. Each of our tins is labelled with how many people it serves, from 50g (1–2 people) up to 1kg (16–32 people). For canapés, the same tin goes roughly twice as far. You can compare every size in our caviar prices in Dubai guide.
Step 5: Keep the Pairings Simple
The rule is to keep everything around the caviar mild, so the caviar stays the main flavour.
- Blinis: small, soft pancakes, served warm or at room temperature. The classic base.
- Crème fraîche or sour cream: a small dab under the caviar adds creaminess.
- Toasted brioche or plain toast: lightly toasted, with a thin layer of unsalted butter.
- Boiled new potatoes: halved and topped with crème fraîche and a spoonful of caviar.
- Eggs: soft scrambled eggs or a halved boiled egg make a rich, mild base.
- Chives: a few, finely chopped and used sparingly.
Go easy on strong flavours like raw onion, lemon or lots of herbs. Lemon in particular can overpower a delicate caviar such as Beluga.
Step 6: Choose the Drinks
Champagne is the classic pairing. If you're hosting without alcohol, ice-cold sparkling water works well, because the bubbles refresh the palate between bites. Avoid sweet or strongly flavoured drinks, which hide the taste of the caviar.
How to Taste Caviar Properly
Try the first bite plain. Take a small spoonful and let it rest on your tongue. Instead of chewing, press the pearls gently against the roof of your mouth and notice the texture and the finish. Once you know how the caviar tastes on its own, move on to blinis and toppings.
Serving Ideas for Different Occasions
- Dinner for two: one 50g tin on ice, two mother of pearl spoons and a few warm blinis.
- A party: prepare the blinis or potatoes ahead, but add the caviar at the last moment so it stays cold and fresh.
- A yacht or outdoor event: keep the caviar in a thermal bag until serving, then serve it on plenty of ice.
- A tasting: serve two or three caviars side by side. Our Beluga vs Osetra guide explains how.
Common Mistakes to Avoid
- Serving caviar warm, or leaving the tin out without ice
- Using a silver or steel spoon
- Stirring or pressing the caviar in the tin
- Adding too much lemon, onion or salt
- Opening the tin long before guests arrive
What to Do With Leftovers
If there's any caviar left, smooth the surface, close the lid tightly and put the tin back in the fridge right away. Once opened, finish it within three days. Our guide on how to store caviar covers this in more detail.
Frequently Asked Questions
Should caviar be served cold?
Yes. Keep it in the fridge until serving, then set the tin on crushed ice at the table.
What do you eat caviar with?
Blinis, crème fraîche, lightly toasted brioche, boiled potatoes or eggs. Keep pairings mild so the caviar stays the main flavour.
Why shouldn't I use a metal spoon for caviar?
Metal can add a faint metallic taste. Mother of pearl, bone, horn, glass and wood are all neutral.
How much caviar do I need per person?
About 28g per person for a generous tasting, or 10–15g per person as a canapé topping.
Can I make caviar canapés in advance?
Prepare the bases and toppings ahead of time, but add the caviar just before serving.
Planning your menu? Browse the caviar collection, or read the complete guide to Beluga caviar.